Easy Guide For Canned Vegetable Soup Without Meat

A bowl of canned vegetable soup with various vegetables is placed on a light-colored cloth beside a jar filled with the same soup. A spoon is lifting a portion from the bowl, showcasing chunks of vegetables in a tomato-based broth.

Easy Guide For Canned Vegetable Soup Without Meat

This easy how-to guide for canned vegetable soup without meat recipe is a fantastic way to preserve fresh produce and enjoy hearty, nutritious meals year-round.

Cuisine American

Diet Vegan, Vegetarian

Keyword pressure canning meat

Prep Time 30

Cook Time 55

Total Time 1 25

Servings pints

Calories 303

Author Gina Dickson

Equipment

Ingredients

2 quarts tomatoes chopped, about 12 medium
1 1/2 quarts potatoes peeled and cubbed, about 9 medium
1 1/2 quarts carrots peeled and sliced, about 12 medium
1 quart lima beans fresh or frozen
1 quart corn whole kernel, uncooked, about 8 medium ears
2 cups celery sliced, about 4 stalks
2 cups onions chopped small, about 2 or 3 medium onions
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
1 1/2 quarts vegetable broth can be substitute with water but I suggest adding vegetable bullion to the water.

Instructions

PREP

Wash tomatoes, potatoes, carrots, lima beans, corn, and celery under cold running water; drain.
2 quarts tomatoes, 1 1/2 quarts potatoes, 1 1/2 quarts carrots, 1 quart lima beans, 2 cups celery
To peel tomatoes, blanch 30 to 60 seconds in boiling water. Immediately transfer to cold ice water. Cut off peel and core tomatoes. Chop tomatoes; measure 2 quarts of chopped tomatoes. You could also peel your tomatoes using my easy oven bake method for peeling tomatoes.
Peel potatoes. Cut potatoes into 1/2 inch cubes; measure 1 1/2 quarts of cubed potatoes.
Remove stem end from carrots and peel. Slice carrots 1/4 inch thick; measure 1 1/2 quarts sliced carrots.
Cut corn off the cob, starting at the small end and moving downward o the stem end; measure 1 quart of whole kernel corn.
1 quart corn
Remove leafy tops and root ends from celery. Cut celery into 1-inch slices; measure 2 cups sliced clery.
Peel the onion and cut off the root end. Chop onions; measure 2 cups chopped onions.
2 cups onions

COOK

Pour the vegetable broth and all of the ingredients, except salt and pepper, in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer (180 degrees). Simmer for 15 minutes.
Season soup with salt and pepper to taste, if desired.

FILL

Ladle hot soup into clean hot jars, leaving 1-inch headspace. Remove air bubbles. Clean jar rim. Center the lid on the jar and adjust the bad to fingertip-tight. Place jar on the rack in pressure canner containing 2 inches of simmering water (180 degrees) Repeat until all the jars are filled.

PROCESS

Place the lid on the pressure canner and turn the lid to the locked position. Adust heat to medium-high. Vent steam for 10 minutes. Put the weighted gauge on the vent; bring pressure to 10 pounds (psi).
Process pint jars for 60 minutes or quart jars for 75 minutes. See the chart below for types of canner and elevations.

COOLING & STORAGE

After processing time is done, turn off the heat; cool the canner to zero pressure.
Carefully remove the lid. Let jars cool 10 minutes in the canner.
Remove jars with jar lifter from the canner and place them on a towel-covered countertop. Do not retighten bands if loose. Allow to cool for 24 hours.
Check seals and then label with name and date. Store in a cool dark pantry

Notes

Recommended process time for Soups in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	60* min	11 lb	12 lb	13 lb	14 lb
Hot	Quarts	75*	11	12	13	14
* Caution: Process 100 minutes if soup contains seafoods.

Recommended process time for Soups in a weighted-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	60* min	10 lb	15 lb
Hot	Quarts	75*	10	15
* Caution: Process 100 minutes if soup contains seafoods.

How Do I Know If My Canning Jars Are Sealed Properly After Pressure Canning?

After pressure canning, checking if the jars have been sealed properly is essential for food safety. Wait 12 hours after processing before you check the seals. Here are a few ways to determine if your canning jars are sealed:

Visual Inspection: After removing the jars from the pressure canner and allowing them to cool, visually inspect the lids. A properly sealed lid will be slightly concave or "dome-shaped" in the center. If the lid is flat or indented, it indicates a good seal. Be sure to remove any screw bands before inspecting.
Lid Testing: Gently press down on the center of the lid with your finger. A properly sealed lid should not flex or move. If the lid remains firmly in place and doesn't pop back, it indicates a good seal.
Listen for the "Ping": During the cooling process, you may hear a "ping" or popping sound. This sound is an indication that the jars have sealed properly. However, it's important to note that not all properly sealed jars may make this sound, so it should not be relied upon as the sole indicator of a good seal.
Finger Tightness: Once the jars have cooled completely, remove the screw bands and gently try to lift the jar by holding onto the lid. If the lid holds securely and does not detach from the jar, it indicates a proper seal.

You have a few options if you find jars that did not seal properly. You can refrigerate and consume the contents within a few days, reprocess the jars using appropriate canning procedures, or freeze the contents if suitable for freezing. Always prioritize food safety and consult trusted canning resources or experts for further guidance if you encounter any issues with sealing.

Nutrition